Couscous Salad with California Prune Vinaigrette
Couscous Salad with California Prune Vinaigrette

Couscous Salad with California Prune Vinaigrette

Forget the dry, boring couscous you may have had before. This couscous salad is packed with vegetables, a creamy California Prune vinaigrette, and is vegan too.

Makes: 2Prep Time: 15 minutesCook Time: 10 minutes


  • For the vinaigrette:
  • 5 California Prunes
  • 120ml water
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/4 tsp Dijon mustard
  • 1 tbsp water to thin
  • For the salad: 
  • 90g couscous
  • 2 radishes
  • 1/4 red pepper
  • 4 tbsp chopped parsley
  • 4-5 California Prunes
  • 2 tbsp preserved lemons
  • 24g sliced almonds


For the vinaigrette:

  1. Cut the California Prunes in half and put in a small pan with the water.
  2. Bring to a boil and simmer, uncovered, for around 10 minutes until the water has almost all gone.
  3. Turn the California Prunes once or twice as they are cooking so both sides soften.
  4. Remove from heat and transfer to a small food processor.
  5. Add the oil, balsamic vinegar and Dijon mustard and blend until fairly smooth.
  6. Add 1 tbsp water, or a little more/less as needed to get a gently pourable thickness.

For the salad:

  1. While the California Prunes are simmering, put the couscous in a heatproof bowl (e.g. glass).
  2. Boil water and pour over the couscous so it is covered and the water is around ¼ in. (2/3cm) over the top.
  3. Cover and leave to expand.
  4. Meanwhile, thinly slice the radishes and cut the pepper into small chunks.
  5. Finely chop the parsley and cut the California Prunes in quarters.
  6. Remove the fleshy part from the preserved lemons and finely chop.
  7. Once couscous is ready, fluff it up with a spoon/fork and mix through the California Prune vinaigrette. It will become a bit sticky but don’t worry. Add the radishes, pepper, California Prunes, preserved lemon and almonds and mix well.
  8. Serve or pack to take with you.



Caroline Williams

Caroline's Cooking